Cucumber pickle brings a fresh zing to all kinds of fish dishes, from salmon to Thai fish cakes.
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|3||Telegraph cucumber, peeled and deseeded|
|½ cup||Rice bran oil|
|½ tsp||Crushed garlic|
|1 tsp||Fresh ginger|
|1 tsp||Red chilli, finely diced, deseeded|
|1 tsp||Chilli flakes, dried|
|5 tbsp||Pepper, milled|
|1½ tbsp||Caster sugar|
|5 tbsp||White wine vinegar|
|½ cup||Spring onion, finely sliced|
|1 cup||Mint leaves|
- Coarsely grate peeled and deseeded cucumbers into a colander, mix with salt and leave to drain for 15 minutes, then very lightly squeeze off any excess water.
- Warm the rice bran oil together with crushed garlic, finely grated fresh ginger, chillies, pepper, sugar and vinegar for 2 to 3 minutes.
- Add the drained cucumber to the saucepan, turn up heat and stir for 1 minute. Remove from the heat, add spring onions and tip onto a tray to cool.
- When cold, stir in the fresh mint, lime zest and juice. Store in a covered jar in fridge for up to 2 weeks.
Cook's tip: Help the budget and make cucumber pickle whenever telegraph cucumbers are on special, when they are in season and lower in price, or when they are ready to be picked from your garden.